Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon

Pepparrotssås (horseradish sauce) with pickled herring and hot-smoked salmon
  • Serves icon Serves 6 as a sharing starter
  • Time icon 10 min

If you like the fiery heat of horseradish, then you’ll love this easy Scandi-style starter, featuring a creamy sauce topped with hot-smoked salmon, pickled herrings and – if you’re feeling a bit fancy – salmon roe.

Nutrition: per serving

Calories
234kcals
Fat
18.3g (9.5g saturated)
Protein
11.5g
Carbohydrates
5.4g (4.9g sugars)
Fibre
0.5g
Salt
1.2g
Calories
234kcals
Fat
18.3g (9.5g saturated)
Protein
11.5g
Carbohydrates
5.4g (4.9g sugars)
Fibre
0.5g
Salt
1.2g

Ingredients

  • 200ml crème fraîche
  • ½ tsp caster sugar
  • ¼ tsp salt
  • 1 small crushed garlic clove
  • 1 tsp cider vinegar
  • 2cm piece grated horseradish root
  • 150g pickled herrings and their onions
  • hot smoked salmon (we like RR Spink & Sons Sweet Scottish Herring Fillets and Korshags Hot Smoked Salmon, both from Ocado)
  • 2 tsp chopped red onion
  • Salmon roe (optional)
  • Few springs of dill

Method

  1. Mix the crème fraîche in a bowl with the sugar, salt, garlic, cider vinegar and horseradish root until just combined.
  2. Spoon onto a plate and top with the pickled herrings and their onions and hot smoked salmon. Sprinkle with chopped red onion, salmon roe and dill.

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